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Classic
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page 101
PREPARATION.--1st. Cook the ham as indicated above, No. 301. 2d. Place it in a
stove pan with 2 glassesful stock and 2 glassesful Madeira. 3d. Place a piece of
buttered paper over the ham and let it bake in a warm oven (not too hot) for
about one hour, while basting frequently*. 4th. Place the ham in a warm dish;
pass the gravy through a strainer and serve with the gravy apart and mashed
potatoes, spinage or sauer kraut apart. Carve as in the accompanying cut. The
remainder of the ham may be utilized as indicated, No. 301.
303. JAMBON ROTI.
ROAST HAM. (Roast.)
PROPORTIONS.--For five persons:
Ham............From 7 to 8 lbs.
Water..........1 glassful.
Time.--{To freshen........3 to 4 hours.
{To roast..........2 hours.
PREPARATION.--1st. Freshen a small ham of from 7 to 8 lbs. from 3 to 4 hours in
cold water. 2d. Place it in a stove pan with 1 glassful water and let roast for
about 2 hours, while basting and turning it from time to time. 3d. Prepare the
gravy as indicated in No. 193, and serve with mashed potatoes or spinage.
304. JAMBON GRILLE.
BROILED HAM. (Entree.)€
PROPORTIONS.--For five persons:
Ham...................3 to 4 lbs.
Time.--10 minutes.
PREPARATION.--1st. Slice the ham about 1/4 of an inch thick and broil on a
bright fire until thoroughly cooked. 2d. Serve with mashed potatoes apart.
305. CARRE DE PORC ROTI.
ROAST PORK. (Roast.)
PROPORTIONS AND PREPARATION.--As for No. 193.
306. PETIT SALE AUX CHOUX.
BOILED SALTED PORK WITH CABBAGE. (Entree.)
PROPORTIONS.--For five persons:
Bacon, lean.............4 to 5 lbs.
Cabbage.................2 heads.
Stock or water..........2 quarts
Salt and pepper.........To suit the taste.
Time.--2 1/2 hours.
*Remove the paper while basting.
€ For breakfast and lunch only.
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